March 9, 2010

I saw this recipe on the My Kitchen Cafe blog. (Click here) The picture is hers, it looked so much better than any picture I could have taken :) I would definitely double this, unless you are cooking for 2! I 1.5 times the recipe and it fed my family of 5 with none left over. 2 adults, and 3 kids that didn't each much! It was yummy, and one of the first soups I have had that used fresh- grated cheese that didn't taste gritty and rough. Very smooth, creamy sauce! I also didn't have any swiss cheese, so I just did all cheddar.

1 can chicken broth (about 1 3/4 cups of broth)1 small onion, diced (I only used 1/2 onion and felt it was plenty)

1/3 c. flour1/4 c. butterPepper to taste (I used about 1/2 teaspoon)

2 c. milk 1 1/2 c. shredded cheddar cheese (the sharper the better for flavor - I used sharp cheddar and hopefully next time will have extra sharp cheddar on hand)1/2 c. shredded swiss cheesesteamed chopped broccoli (the amount of broccoli really boils down to preference - I wanted a lot of broccoli in my soup, so I chopped and steamed approximately 2 1/2 to 3 cups of broccoli florets)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and stir until smooth. Add steamed broccoli. Serve immediately.